Five members of Oregon’s sustainable food scene came to the University of Oregon late last year to take part in a panel discussion presented by the Lundquist College of Business’s Center for Sustainable Business Practices.

The lineup included Eric Jones, research and development officer at Mycological Natural Products; Lisa Sedlar, the former CEO of Portland’s New Seasons Market, who just weeks earlier had launched Green Zebra Grocery, the first of a planned chain of convenience markets selling fresh and healthy food; Red Duck Ketchup cofounder Shannon Oliver, MBA ’13; Mountain Rose Herbs co-owner and vice president Shawn Donille; and Sprout! program manager Micah Elconin, MBA ’12.

The panelists described what brought them to sustainable foods and discussed the visions behind their businesses. Then CSBP program manager Laura Strohm moderated as the floor was opened for questions from the more than 100 students and others in the audience.

“Thanks to Oregon’s abundant natural resources and the enterprising spirit of the people who live here, the state is well-positioned to lead the nation in these new sustainable approaches to the business of food,” Strohm said.

A panel focusing on the sustainable beverage business is already on the table for winter or spring term.

- from the UO's Lundquist College of Business